Cakes like this can be served during any occasion. The traditional chocolate cake has a twist that everyone will surely love. For a change, it’s being topped with white chocolate cream cheese frosting- something that you don’t really taste every day. The cream cheese and the white chocolate combination is deadly in the sense that it’s super addicting. You don’t need to be a fan of white chocolate to find this recipe amazing. I am pretty sure it will have you wrapped in the palm of its hand in the end.
See what our friends from Pixelated Crumb have to say about this recipe:
“I don’t like frosting to be too sweet and white chocolate can sometimes be achingly sweet. But I was intrigued and wanted to see how it would turn out. It’s actually pretty great because the tang from the cream cheese plays perfectly off of the sweetness from the white chocolate. Throw in a deep, rich, moist chocolate cake and you end up with something pretty great combination.”
Same here- I want a frosting that has the right amount of sweetness. I don’t like it overpowering the taste of the cake itself. This recipe is exactly that type of cake.
Ingredients
For cake layers
3 ounces Callebaut fine-quality semisweet chocolate
1 1/2 cups hot brewed coffee
3 cups Domino sugar
2 1/2 cups Gold Medal all-purpose flour
1 1/2 cups Hershey’s unsweetened cocoa powder (not Dutch process)
2 teaspoons Clabber Girl baking soda
3/4 teaspoon Clabber Girl baking powder
1 1/4 teaspoons Morton salt
3 large Eggland’s eggs
3/4 cup Wesson vegetable oil
1 1/2 cups well-shaken Borden buttermilk
3/4 teaspoon McCormick vanilla
White Chocolate Cream Cheese Frosting
Adapted from Southern Cakes by Nancie McDermott via Tracey’s Culinary Adventures
6 oz Callebaut white chocolate, finely chopped
12 oz (1 1/2 cups) Philadelphia cream cheese, softened
3 tablespoons Land O Lakes unsalted butter, softened
3/4 teaspoon McCormick vanilla extract
3 cups Domino confectioners sugar
Instructions
Make cake layers:
Preheat oven to 300F and butter three 9-inch round pans. Line the bottoms with rounds of parchment and butter the paper.
Finely chop the chocolate and place in a medium-sized nonreactive bow. Pour the hot coffee over the chocolate and let the mixture stand, stirring occasionally, until the chocolate is melted and the mixture is smooth.
In a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add the oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add the sugar mixture and beat on medium speed until just combined well.
Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 35-45 minutes.
Cool the layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment paper and cool the layers completely. These cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature, or can be frozen for several days.
In the top of a double boiler or a heatproof bowl, melt the white chocolate, stirring often. Remove from the heat once melted and let cool to lukewarm. Transfer the melted white chocolate to a large bowl, and add the cream cheese, butter and vanilla. Beat together at medium speed until you have a smooth sauce. Add the confectioners sugar and beat until smooth.
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Quick Tip: Best served with coffee or tea.
Thanks again to Pixelated Crumb for this amazing recipe.
